Ingredients
- 1 kg new potatoes, pre-cooked (preferably from the day before)
- 3–4 tablespoons olive oil (or clarified butter/ghee)
- 100 g smoked bacon, diced
- 2 small yellow onions, diced (or shallots)
- small bunch of Tuscan kale (8 stems), de-stemmed, washed, and chopped
- sea salt and freshly ground pepper, to taste
Instructions
- Cook the Potatoes: Wash the potatoes thoroughly, scrubbing if needed. Place them in a pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 15 minutes or until the potatoes can be easily pierced with a knife. Set the potatoes aside to cool completely for best texture. For optimal results, prepare them a day ahead and refrigerate.Tip: If using larger potatoes, peel them after cooking. To do so, drain the potatoes and briefly rinse under cold water to stop the cooking process. Let them cool slightly, then peel while still warm.
- Fry the Potatoes: Slice the cooled potatoes into 1/2 cm thick slices. Heat the olive oil (or clarified butter) in a large, non-stick frying pan (about 28 cm) over medium heat. Add the diced bacon and sauté for 1-2 minutes, until the fat renders.
- Spread the potato slices evenly in the pan. Season with salt and pepper. Let the potatoes cook undisturbed for 5–6 minutes to form a golden crust. Gently flip them and continue frying for another 8–10 minutes, flipping occasionally, until they are golden and crispy on all sides. Tip: Handle the potatoes carefully to keep the slices intact.
- Add Onions and Kale: Stir in the diced onions and chopped kale. Cook for 5–6 minutes, stirring occasionally, until the onions are soft and the kale has wilted and become tender. Adjust the seasoning with additional salt and pepper to taste. Serve immediately and enjoy!
Nutrition
Notes
- Serve the pan-fried potatoes hot as a hearty side dish or a satisfying light main. They pair beautifully with roasted meats, grilled fish, or a simple fresh green salad.